Sicilian Lentil Pasta Sauce |
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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 8 |
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This is a very nice, thick sauce. It has a meat taste, without the meat. Nice and hearty, great with a crusty bread on a cold, Fall day. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
2 cups fresh sliced mushrooms |
1 small zucchini, chopped |
3 cloves garlic, minced |
1 cup dry lentils |
3 cups water |
2 (8 ounce) cans tomato sauce |
1 (6 ounce) can tomato paste |
1 1/2 teaspoons white sugar |
1/2 cup water |
Directions:
1. In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
2. Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
3. Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.
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